Since becoming a stay at home mami Ive come to realise that Mama's out there don't actually get weekends. Our weeks kinda just roll aroundp together, we follow our routines so that our kiddies can be happy little explorers.
This has lead me to a new tradition, to start Saturday mornings off with a mega plate of Homemade Waffles!
I usually go all out, Fresh Fruit, Homemade Vanilla Coconut Yoghurt and fancy Maple Syrup, the whole ka-bang!
Even if we are leaving to travel somewhere, I get up an hour before to prep it all.
I feel like it reminds me to switch off from being a little House Pixie and spend the next two days doing fun stuff as a family!
It took me sometime to create a Waffle recipe that tastes so bang'n. Still crispy outside and soft inside and that doesn't stick to the machine!
And to also please my partner who doesn't like any alternative baking (he's a non vegan).
These are also amazing as a desert, add a scoop of Almond Ice cream, drizzle some chocolate sauce over the top and finish it with a sprinkle of sliced almonds!
Vegan Belgian Waffles
1 Tin of Aquafaba (chick Pea Water)
2 Tbsp Rice Malt Syrup
1 Tbsp Maple Syrup
2 Cups of Coconut Milk
1/4 Cup melted Coconut Oil
2 Flax Seed Eggs
2 Cups Buckwheat Flour
4 tsp Baking Powder
In a Large Bowl Mix together Flour and Baking Powder.
In a small bowl using an electric hand held beater beat Aquafaba, Rice Malt Syrup and Maple Syrup until it foams up and becomes thick.
In the flour mix, using the same electric beater, mix in the Coconut Milk and Coconut Oil until its well combined.
Finally fold in the Aquafaba mixture and the flax seed eggs, being careful to not over mix.
Set Waffle Maker to Medium Colour.
Spoon a large ladle of batter into waffle maker!
If your Waffle maker sticks easy, grease it when some coconut oil before ladling in the batter.
Top the waffles off with some fresh fruit and maple syrup!
These Waffles toast well also, any left overs you can store in the fridge and pop in the toaster to reheat.